Author Notes
This recipe was adapted from a recipe card from Home Grocer back in the late 90's when they were in business in Seattle. It was a great quick weeknight meal that was loved by the entire family. —FarmgirlGourmet
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Ingredients
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1 tablespoon
olive oil
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5
bacon slices, cut to bite sized
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1 cup
onion, chopped
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2
celery stalks, chopped
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1
medium carrot, chopped
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5
garlic cloves, minced
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6 cups
chicken stock
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2
15 oz cans diced tomato
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10 ounces
can Kidney Beans
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10 ounces
can Cannellini Beans
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9 ounces
can Garbanzo Beans
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1/2 cup
Italian parsley, chopped
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6
large basil leaves, chopped
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2 tablespoons
oregano, chopped
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1 1/2 cups
shaped pasta
Directions
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Saute the bacon until crisp in 1 tablespoon of olive oil, about 5 minutes. Remove the oil and fat from the pan leaving about 1 tablespoon.
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Add the chopped onion, celery and carrot and saute until the vegetables begin to get soft. About 5 minutes. Add the garlic and saute for 1 minute more.
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Add the broth, tomatoes, beans and chopped herbs and bring to a boil. Turn down the heat and simmer for 20 minutes.
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Add the pasta and cook for 8 minutes more.
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Serve in big bowls with Parmesan cheese and crusty bread.
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